Sweet Potato Chips - Take I

This is a recipe I found on Martha Stewarts website. You're probably thinking what I was: "If it's Martha's recipe, it's going to work." I guess Martha probably has a good oven that bakes evenly. I followed the recipe on the first batch. The second batch, I lowered the temperature to 350 for less time but no dice. They were either soft or they were burnt. There was no way to get them "crisp around the edges" like Martha said I would. Maybe working with a thinner sweet potato would solve the problem.. At any rate, I'm posting the original recipe and my modifications below in hopes that someone else might give this a try and post the results if they turn out. So good luck and let me know how it goes!

The Recipe

• 2 medium sweet potatoes scrubbed and sliced 1/8" thick
• Drizzle of extra virgin olive oil
• 1/2 teaspoon coarse sea salt
• Lime wedges for serving

Preheat oven to 400 degrees, with racks in center and lower positions. Divide sweet potatoes between 2 rimmed baking sheets. Drizzle with oil, toss, and spread them in a single layer on sheets. Bake, flipping once, until centers are soft and edges are crisp, 22 to 25 minutes. Sprinkle with salt, and serve with lime wedges.

Special Note: I took the skins off, but wonder if leaving them on would have made a difference. When it came time to tossing the slices in olive oil, I put them in a freezer bag, drizzled some olive oil into the bag and then sealed it up making sure there was lots of air inside. A little 'shake n' bake' action and voila! When serving sweet potatoes, sour cream goes really well and would make a great dipping sauce in this case.